Name: Best Torta de Tres Leches Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 260 min
Ingredients: 4 Eggs; 1 cup Sugar; 1 cup All-purpose Flour (sifted); 1 tsp Vanilla Extract; 1/4 tsp Salt; 1 can Condensed Milk; 1 can Evaporated Milk; 1 cup Whole milk (or cream); 2 tsp Vanilla Extract; 2 tbsp Rum (optional); 4 Egg Whites; 1 cup Sugar; 1/4 tsp Salt; ¼ tsp Cream of Tartar; 1-2 tbsp Sugar (powdered)

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Ecuador Torta de Tres Leches Recipe: I love sharing recipes that connect people to rich culinary traditions. Today, I’m excited to talk about the Torta de Tres Leches.

This delightful dessert is a classic in Ecuador and many other Latin American countries. Tres Leches translates to “three milks,” referring to the mix of condensed milk, evaporated milk, and cream that soaks the sponge cake, creating a truly unique treat.

When I first tasted an authentic Tres Leches cake, I was hooked by its creamy richness and the lightness of the sponge. It’s no wonder this cake is so popular at celebrations and gatherings. Making it at home is a rewarding experience, and I can’t wait to guide you through my favorite recipe that brings together simple ingredients for an impressive dessert.

In this blog post, I will share my step-by-step process for creating this ubiquitous cake, perfect for any occasion. You’ll find tips to ensure your Torta de Tres Leches comes out perfectly every time, so let’s get started!

Table of Contents

Essential Ingredients

When making Ecuadorian Torta de Tres Leches, certain ingredients play key roles in creating the cake’s unique texture and flavor. Each component contributes to the overall goodness of this classic treat, making it both rich and delicious.

Role of Milk Varieties

The three types of milk give this cake its name and its signature taste. Evaporated milk adds richness without being too sweet. Condensed milk is very sweet and adds moisture, making the cake extra moist. Finally, heavy cream provides a creamy texture that balances the other ingredients.

Together, these milks soak into the cake after baking, creating that delightful, milky goodness that everyone loves. I often find it helpful to use equal parts of each milk to achieve the best flavor.

Eggs and Sugar Contribution

Eggs are essential in this recipe. I use both egg whites and yolks. The yolks add richness, while the whites, when whipped, provide lightness and volume to the batter.

Sugar brings sweetness to the cake. I prefer to use granulated sugar, mixing it well with the eggs to create a fluffy base. The combination of sugar and eggs helps create a moist texture, crucial to a successful tres leches cake.

Additional Flavorings and Leavening Agents

I always add vanilla extract for flavor—it really enhances the cake’s taste. Just a teaspoon goes a long way. Also, I use a small amount of baking powder to help the cake rise during baking.

In some recipes, I like to include a touch of whipped cream on top. It adds more creaminess and a beautiful finish. Each of these additional ingredients ensures that the cake is not just moist but bursting with flavor.

Equipment and Preparations

When making Ecuadorian Torta de Tres Leches, having the right equipment is essential for a successful bake. I prepare everything ahead to ensure a smooth process. Below are some key tools and preparations required.

Baking Tools

To start, here are the essential baking tools I use:

Mixing Bowls: I have several sizes for mixing egg whites, batter, and more.
Electric Mixer: A good mixer helps whip eggs and sugar until fluffy.
Measuring Cups and Spoons: Accuracy in measuring ingredients like flour and sugar is crucial.

Rubber Spatula: I use this for folding in dry ingredients gently.
Baking Pan: A rectangular or square pan works best for this cake.

Gathering these tools beforehand makes the process easier and more enjoyable.

Oven Readiness

Before I start baking, I focus on preparing my oven:

Preheat: I set my oven to 200°C (about 392°F) well in advance. This ensures it reaches the right temperature for baking.
Rack Position: I place the oven rack in the center. This helps the cake bake evenly.

Check Functionality: I make sure the oven is functioning correctly by using an oven thermometer. This confirms the temperature is accurate.

Proper oven setup is key to achieving that perfect golden brown crust.

Ingredient Prep

Next, I prepare my ingredients carefully:

Eggs: I separate the egg whites and yolks. The whites need to be room temperature for better whipping.
Flour: I sift the flour with baking powder to eliminate lumps and aerate it.
Sugar: Gradually adding sugar to the egg yolks creates a smooth batter.

Milk Mixture: I combine sweetened condensed milk, evaporated milk, and regular milk. This will soak beautifully into the cake.

By preparing my ingredients in advance, I ensure that I can focus on mixing and baking without any last-minute rush.

Ecuador Torta de Tres Recipe

Step-by-Step Recipe

Making Torta de Tres Leches involves creating a light sponge cake, soaking it in a rich three milk mixture, and finishing it off with delicious whipped cream frosting. Each step is important to achieve that classic moist texture everyone loves.

Making the Sponge Cake

To start, I preheat my oven to 375°F (190°C) and grease a 9×13 inch pan. For the sponge cake, I combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a bowl.

In a separate bowl, I beat 5 eggs and gradually add 1 cup of sugar until it thickens. Then, I gently fold in the flour mixture. It’s vital not to overmix, as I want the cake to stay fluffy.

After pouring the batter into the prepared pan, I bake it for about 25 minutes. Once it’s golden and a toothpick comes out clean, I let it cool completely.

Preparing the Three Milk Mixture

Now comes the fun part! I mix together my three milks: 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 cup of whole milk. I whisk them together until combined.

After the sponge cake has cooled, I poke holes all over the top using a fork. This helps the milk soak in nicely. I then slowly pour the three milk mixture over the cake, allowing it to absorb while I prepare the frosting. It’s key to let the cake sit for at least an hour so it becomes wonderfully moist.

Assembling the Tres Leches

For the final touches, I whip up 2 cups of heavy cream with ½ cup of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.

Once my cake has soaked in the milk, I spread the whipped cream frosting evenly on top. I like to pipe some extra cream around the edges for a pretty finish. For added flavor, I might sprinkle some cinnamon or add fresh fruit on top. This completes my Tres Leches, creating a delightful treat that looks as good as it tastes!

Ingredients For the Ecuador Torta de Tres Leches Recipe

Cake

Eggs
Sugar
All-purpose Flour, sifted
Vanilla Extract
Salt

Tres Leche Mix

Evaporated Milk
CondensedMilk
Whole Milk
Rum,

Meringue Frosting

4 Egg Whites
Sugar
Salt
Cream of Tartar
Sugar

25 great Ecuadorian Recipes

Cooking Instructions For the Ecuador Torta de Tres Leches Recipe

Bake the Sponge Cake

Preheat oven to 350°F (180°C). Separate eggs into whites and yolks. Beat egg whites until fluffy, then gradually add sugar and continue beating until stiff and glossy. Mix in yolks, vanilla, and salt on low speed. Gently fold in sifted flour without deflating the batter. Pour into a greased 8-9 inch mold and bake for 30-35 minutes (or 20-25 minutes at 180°C) until golden and a toothpick comes out clean.

Soak with Tres Leches Mixture

Mix condensed milk, evaporated milk, and regular milk or cream. Poke small holes all over the cake while still in the mold, then pour the milk mixture evenly over it. Refrigerate for several hours, ideally overnight.

Prepare Meringue Frosting

Heat a small amount of water in a pot over low heat. Place a glass bowl over it with egg whites, sugar, salt, and cream of tartar. Beat constantly with a hand mixer for 8-10 minutes until foamy. Remove from heat and beat on high speed until glossy peaks form, about 5-7 minutes. Add 1-2 tablespoons of powdered sugar to stabilize.

Decorate the Cake

Spread meringue over the cake with a spoon for a rustic look or use a piping bag for a polished finish. Sprinkle with cinnamon or add toppings like fresh fruit, canned fruit, dulce de leche, or chocolate shavings. Keep refrigerated until serving.

Ecuador Torta de Tres Recipe

FAQ For the Ecuador Torta de Tres Leches Recipe

Question: What is the Ecuador Torta de Tres Leches recipe?

A: The Ecuador Torta de Tres Leches recipe is a classic Ecuadorian dessert made from a sponge cake soaked in a combination of three different milks: evaporated milk, condensed milk, and whole milk. This results in a moist, sweet cake that’s rich in flavor.

Question: How do you prepare the Ecuador Torta de Tres Leches recipe?

A: To prepare the Ecuador Torta de Tres Leches recipe, a sponge cake is first baked and then soaked with a milk mixture. After allowing the cake to absorb the milk, it is topped with whipped cream before being chilled and served.

Question: What are the main ingredients in the Ecuador Torta de Tres Leches recipe?

A: The main ingredients in the Ecuador Torta de Tres Leches recipe include eggs, flour, sugar, evaporated milk, condensed milk, whole milk, and whipped cream. These ingredients combine to create the cake’s distinctive texture and flavor.

Question: Can I make the Ecuador Torta de Tres Leches recipe without condensed milk?

A: While condensed milk is a key ingredient in the Ecuador Torta de Tres Leches recipe, you can try substituting it with a mix of sugar and regular milk. However, this might slightly alter the texture and sweetness of the dessert.

Question: How should I store Ecuador Torta de Tres Leches after preparation?

A: After preparing the Ecuador Torta de Tres Leches recipe, it should be stored in the refrigerator. The cake can stay fresh for several days, and the flavors will continue to develop as it sits. Be sure to cover it with plastic wrap or place it in an airtight container to keep it from drying out.